Novel Food Processing Effects on Rheological and Functional Properties
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- Hardcover ausgewählt
- Taschenbuch
- eBook
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Sprache:Englisch
Fr. 389.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
21.12.2009
Abbildungen
schwarz-weiss Illustrationen, Tabellen, schwarz-weiss
Herausgeber
Ahmed Jasim + weitereVerlag
Taylor & FrancisSeitenzahl
510
Maße (L/B/H)
26/18.3/3.2 cm
Gewicht
1088 g
Sprache
Englisch
ISBN
978-1-4200-7119-1
During the past decade, emerging technologies that include the use of Ohmic heating, pulse electric fields, and ultraviolet radiation are being applied with greater frequency in the processing of food products. Focusing on the structural changes that occur in post-process samples, this resource brings together respected international experts who examine the functional, rheological, and micro-structural changes in food exposed to these technologies. They examine new and innovative applications and present research findings on their impact on nutritional aspects of protein and carbohydrate foods and changes in protein foods such as denaturation and consider the synergic effects of protein-starch components.
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